Parmesan Bread Pork Chops

1/3 cup Italian style bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1 egg, beaten
2 cups diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (8 oz) tomato sauce
1 small green bell pepper, chopped (1/2 cup)

1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

Prep Time: 5 min
Cook Time: 17 m4 servings